Reviewer:

These cookies are wonderful! Made them for a family get together and one of my cousins didn't want to share them! The only thing I did differently was add 1/2 chopped pecans and 1/2 cup chopped hazelnuts in place of the walnuts (because I don't like walnuts). Thanks for sharing this wonderful cookie recipe!

Reviewer:

A nice crispy cookie. Different from your ordinary cookie. I can taste the sweetness from coconuts and the insides were slightly chewy. great texture with the rice crispies, rolled oats, coconut, nuts. Cookies held together nicely, nothing fell apart. I rough chopped the walnuts, did not have any ground walnuts. I followed recipe to a "T". The recipe yields for 24 LARGE cookies, however, I ended up with 48 large cookies! I dropped each dough by tablespoons on a greased baking sheet. Baked 350 degees for 15 minutes. All cookies were eaten up...nothing went to waste. I think the next time I may use 1 cup of applesauce instead of vegetable oil. You can definitely play with this recipe by adding pecans, mixture of raisins, cereal, etc. I did not need to tweak this batch at all, recipe is good as is. A wonderful tasty treat and dissappears fast!

Reviewer:

I have made these cookies twice in two weeks, and they were a huge hit on both occasions. I made them as written the first time and made them with just peanuts, graham cracker crumbs, raisins, and chocolate chips as the add-ins the second. (That was what I had in my pantry.) Both batches disappeared rapidly with scarcely a crumb left over! In fact, I gave a dozen cookies to a friend from church and she asked me to make them again so the cookies can be served at next Sunday's coffee hour! Thank you, Peggy C.! :-)

Reviewer:

This recipe sounded interesting, and when I decided to try it out, I left out the walnuts. (the person I made them for, for medical reasons, can't eat nuts). When I saw how far the dough would go, I added some pecans to the remaining batter, in order to accommodate those that are able to eat them. This turned out to be, one of the best cookie recipes I've ever used. It's light and crispy in texture, and everything most everybody enjoys. If you like that famous chocolate chip, pecan sandie cookie, made by a big commercial baker, then you will love this recipe... made exactly as offered.
Because I live at a high altitude, I did have to adjust the temperature to 375 degrees and bake them for just under 15 minutes. Otherwise, I didn't really change a thing. Great on the taste-buds!

Reviewer:

I would give this recipe more stars if I could. This is now my families favorite cookie. I didn't have any crispy rice cereal on hand, so I used bran flakes instead. Still, it turned out great. Next time I will be sure to use the crispy rice cereal. Wonderful, wonderful! Nice crunch to it too.